Middle East Vegetable Tacos Recipe

Prep Time 10 min
Total Time 25 min
Servings 6

The vegetable mixture also taste great served over strands of spaghetti squash or pasta.

Ingredients

1 tablespoon olive or vegetable oil

1 medium eggplant (1 lb), peeled and cut into 1/2-inch cubes

1 medium red bell pepper, cut into 1/2-inch strips

1 medium onion, cut into 1/2-inch wedges

1 can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained

1/4 teaspoon salt

1 container (8 oz) refrigerated hummus

12 taco shells

Plain yogurt or sour cream, if desired

Directions

1. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook eggplant, bell pepper and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.

2. Stir in tomatoes and salt; reduce heat to medium. Cover and cook about 5 minutes or until eggplant is tender.

3. Spread scant 2 tablespoons hummus inside each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt.

Source: bettycrocker.com